Gluten U0026 Dairy Free White Sauce Food

GLUTEN U0026 DAIRY FREE WHITE SAUCE

Steps:

• Heat 2 tablespoons dairy free butter on medium heat.
• Once the butter has melted, add gluten free flour, if using, cook until it starts bubbling (for corn starch see notes below)
• Pour dairy free milk and add a bay leaf then let it come to a boil
• Once the sauce becomes thick, add nutmeg and seasoning to your taste.
• Now add the dairy free cheese and stir to mix. Sauce is ready to be used.

WHITE SAUCE (GLUTEN & DAIRY FREE)

Steps:

• In a warm saucepan mix margarine and flour together, stirring quickly.
• When combined and melted add milk slowly, stirring quickly.
• Add honey.
• Simmer whilst stirring and serve with wheat-free pasta, rice noodles, roast beef, potatoes or use in a lasagna.
• I even use it instead of margarine on crackers with salmon or avacado.

GLUTEN AND DAIRY FREE PASTA SAUCE

Steps:

• In a skillet pan, heat the olive oil and add the onions with about 1 tsp of salt and cook for about 4-5 minutes until golden and cooked well. Add the garlic and cook them with the onions for about 1 minute.
• Add the Garbonzo flour to the onions and stir in well. Add the milk and whisk it in and make sure that there are no lumps of flour.
• Add the salt, pepper, and any other herbs and seasonings that would be preferred.
• Cook Med/High until thickened. You may need to add some more milk if the sauce gets too thick, about 1/4 cup at a time if needed. If the sauce is too thin, add 1 tbsp of flour more at a time until it reaches the right consistency.
• Add the cheese and cook until melted.
• P.S.: when I made this in the tuna casserole, I put the cooked, drained, pasta into a large baking dish, poured the sauce over the pasta and sprinkled the cheese on top, rather than cook the cheese into the sauce. Baked this at 375 for about 15 minutes and the cheese melted. It was delicious!

THICK , RICH GLUTEN-FREE, DAIRY-FREE ROUX/WHITE SAUCE

Steps:

• Note: The rice flour you usually find is rather gritty (Arrowhead Mills, etc), so it is best to get your rice flour at an Asian market, where you can find powdered rice flour--it has the same feel as cornstarch.
• In a small bowl, mix flours and potato starch with a fork until mixed together.
• In a heavy-bottomed saucepan, melt margarine with oil over medium heat.
• Whisk flour mixture into oil/butter mixture until it forms a paste.
• Whisk in chicken stock and rice milk.
• Add spices and Worcestershire.
• Bring to a boil, stirring occasionally, until thick.
• If too thick, add more rice milk.
• If too thin, mix 1 tsp of (the garbanzo flour thickens better, but has a stronger taste) more flour with 1 T of cold water, and then stir into the sauce.
• Repeat if necessary.

DAIRY FREE CREAM SOUP / WHITE SAUCE

Steps:

• Whisk together milk and cornstarch in a small saucepan.
• Stir in margarine, bouillon, salt & pepper.
• Stir constantly, heat to boiling, and simmer until thick (a minute or two).
• Use as white sauce, or add canned chicken for "cream of chicken" soup, or can of mushrooms for "cream of mushroom" soup.

GLUTEN FREE WHITE SAUCE

Steps:

• place butter, flour and milk in a saucepan.
• using a whisk, stir over medium heat allowing sauce to thicken.
• continue until smooth and thick then bring to the boil.
• remove from heat and season.